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Korean Pupu Tofu With Soy Dipping Sauce

I was very fortunate for 21 years, to work right next door to a wonderful Japanese department store who had an entire floor dedicated to food!! Not a day went by that you did not see customers with our employee name tags still on their chest shopping for their favorite lunches.

 

I first tasted this at one of their counters that specialized in Korean foods. I was intrigued, having never seen tofu prepared like this, but am glad that I tried Korean Pupu Tofu with Soy dipping sauce.


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 20 minutes | Ready In: 40 minutes
Ingredients: Print   Add to cart
US Metric
  • 1 (20 oz.) blk firm tofu, drained
  • Flour as needed
  • 3 large eggs, beaten
  • oil as needed
  • Garnish:
  • dried bonito flakes
  • Soy Dipping Sauce:
  • 2/3 c. Aloha shoyu
  • 2 TB rice wine vinegar
  • 2 TB sugar
  • 2 tsp chili garlic paste
  • 2 cloves garlic, minced
  • 2 stalks green onion, chopped
  • 1 quarter ginger, peeled minced

Cooking Process:

Slice tofu in half, then slice each half into 1/3 to ½-inch thick slices. Drain well. Pat with paper towels to absorb excess liquid. In a mixing bowl; combine sauce ingredients. Reserve. In separate shallow dishes; place flour and eggs. Dredge tofu slices in flour then dip into egg. In a skillet over medium high heat; fry tofu slices 1 minute on each side.

how to serve:

For service; spoon sauce onto tofu. Sprinkle with bonito flakes. Serves 4-6.

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